Ravioli Fillings Transform into Muffins!

We had a LOT of Butternut Squash filling left-over from my Raviolis so I decided to make a muffin recipe from The William-Sonoma Collection Muffins. They have all sorts of sweet and savory recipes that I've been meaning to try. (Really, I actually have sticky notes on the pages with muffins that I wanna make!) They came out great! Not too sweet and smelled like the holidays.

Ingredients: (6 muffins)


1 c mashed sweet potato (or left-over ravioli filling)
1 c all-purpose flour
1 tsp baking pwder
1/4 tsp salt
1 large egg
1/4 c sugar
1/4 c vegetable oil
1/4 c half and half
1/2 c pecans, chopped
1/2 dried cranberries


Prep:


1. Preheat oven to 400°F. Line 6 standard muffins cups.


2. In a bowl, stir together the flour, baking powder and salt.


3. In the bowl of a standing mixer fitted with a paddle attachment, mix together the egg, sugar, oil and half and half. Add the mashed sweet potato and beat until completely blended.


4. Add the dry ingredients and mix on low until evenly moistened. Fold in pecans and cranberries. Do not overmix.


5. Bake for 20-25 minutes to a golden brown and toothpick inserted into the center of a muffins come out clean. Transfer to wire rack and let cool for 5 minuntes.